ks1828さんが投稿した秋田てんぷらみかわ（秋田/秋田）の口コミ詳細 [食べログ]

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秋田てんぷらみかわ秋田/天ぷら

4回

夜の点数：4.8
- ￥20,000～￥29,999 / 1人
- 料理・味 4.5
  
  |サービス 4.2
  
  |雰囲気 3.5
  
  |CP 3.0
  
  |酒・ドリンク 4.0
昼の点数：4.2
- ￥10,000～￥14,999 / 1人
- 料理・味 4.0
  
  |サービス 4.1
  
  |雰囲気 4.0
  
  |CP 3.4
  
  |酒・ドリンク 4.0

4回目

2024/03 訪問

夜の点数：4.8
- ［料理・味4.5
- | サービス4.2
- | 雰囲気3.5
- | CP3.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

もはや芸術

今回も素晴らしい食体験をさせて貰いました。秋田在住でも｢山人参｣は初めて聞く食材、山菜というよりは野草で、日当たりの良い所に生えるとの事。タラノメは栽培だがほんのり苦味で旬の味わい、春先に空豆を頂けるとは嬉しい。メゴチは天麩羅屋さんが一番欲しい食材、大将の言う通り皮目に癖を感じる。タケノコはなんと1本でこの大きさ、その分美味しく感じます。三重県桑名産の白魚は天麩羅屋さんが春を感じるネタ、食べごたえが◎。海苔&ウニは以前は巻いて揚げてくれたが、今回はそのままon海苔天。なんとも贅沢な味わい。帆立の貝柱は手で裂くのがポイント、包丁だと繊維がスパッと切れてしまい、絶妙な食感にならないとの事。伺う度に進化を遂げている名店です。皆さん是非(^-^)/

秋田産ヒラメ昆布〆

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ウルイ･山人参･菜の花の胡麻和え

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①車海老の頭×2

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②車海老

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③車海老の大葉巻

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④タラノメ(栽培)

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⑤空豆(新物)

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⑥キス

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⑦メゴチ｡超レア食材

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⑧新物のタケノコ｡1本でこの大きさ

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⑨白魚｡三重県桑名産

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⑩フキノトウの海老すり身詰め

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⑪海苔天ウニ乗せ

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⑫帆立貝柱｡手で裂くのがポイント

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⑬穴子｡尻尾は筋肉質

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追加1:蓮根

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追加2:小玉葱

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追加3:茄子

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芝海老の天茶

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2024/03/10 更新

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3回目

2023/02 訪問

夜の点数：4.5
- ［料理・味4.5
- | サービス4.7
- | 雰囲気4.3
- | CP3.7
- | 酒・ドリンク4.0 ］
￥15,000～￥19,999

/ 1人

もはや芸術

家族の誕生祝で伺いました。｢年に１度ここで御馳走してくれたら何も文句はない｣との事(笑)、今回も満喫しました。どれも素晴らしかったのですが、特筆するなら…

湯沢市三関(みつせき)地区はセリが有名。秋田でいう｢ヒロコ｣と酢味噌あえにすると、間もなく春が来る事を実感できる。⑤タラノメもまさに春を告げる一品。

⑥函館の名店｢たざわ｣が閉店するに当たり、大将から譲り受けた名物との事。秋田県民には驚きの一品。味わえた事に感謝。

⑨椎茸はほぼ完全に水分が抜け、大将によれば｢瞬間干し椎茸｣のように旨味だけが凝縮されている。油の力は凄い。

酒のアテにと｢いぶりがっこ｣を出して頂いた。濃厚な｢白糸70｣(福岡)との相性抜群。今まで漬物で日本酒を呑むという秋田文化を私は嫌いだったが、愛好者の気持ちが初めて分かった。

⑩フグの天ぷらとは珍しい。大将の手にかかるとここまで旨くなるとは。

⑪前回も書いたが、ウニの最も旨い食べ方では？

⑫穴子はシッポをよく動かして泳ぐため、筋肉？が締まって味わいが濃いとの事。

⑬秋田でいう｢ダダミ｣。長時間じっくり揚げる事でクセが抜け、クリームのような味わいになる。絶品。

⑭大分産アオノリは、別のお客さんから大将への土産らしい。県外の店で天ぷらを食べたらしく、｢初めて揚げる食材ですが｣と特別に揚げてくれた。海苔の香りが見事。

長々書きましたが、"秋田の至宝"といってよい名店です。皆さん是非(^o^)/

男鹿産甘海老なめろう

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湯沢産ヒロコ&セリ酢味噌あえ

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①車海老の頭

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②車海老

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③車海老大葉包み

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④鱚

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⑤タラノメ

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⑥鳥海山フキノトウ天然海老詰

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⑦帆立貝柱

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⑧銀杏

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⑨椎茸

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酒のアテに｢いぶりがっこ｣

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⑩秋田産フグ

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⑪釧路産バフンウニ大葉包み

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⑫穴子

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⑬鱈白子

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鱈白子に塩とスダチ搾り

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⑭この日だけサービス･大分産アオノリ

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浅漬

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⑮芝海老天茶漬

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林檎シャーベット

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2023/02/18 更新

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2回目

2022/05 訪問

昼の点数：4.2
- ［料理・味4.0
- | サービス4.1
- | 雰囲気4.0
- | CP3.4
- | 酒・ドリンク4.0 ］
￥10,000～￥14,999

/ 1人

芸術的

初訪問から５年半、毎年伺ってますが初投稿です。出来るだけ詳しく書いていきます。

①車海老は中心部分が約40℃になるように揚げるという。この温度帯が、舌が最も旨味を感じるとの事。その技術と実際の旨さに脱帽。

②車海老に今度は大葉を巻き、やや強めに揚げてある。勿論こちらも旨い、食べ比べが面白い。

③さらに車海老の頭。サクサク食感が贅沢。

④秋田産の鱚(キス)。フワリとした白身が旨い。

⑤メゴチは鱚と見た目は似てるそうだが、対照的に身はキュッと締まって旨味が凝縮されている。身が軽く裂けるのも気持ちいい。店主の話では、このメゴチが天ぷらネタの中で最も入手困難だという。なので東京の天ぷら屋でメゴチが出てきて喜んでみせると、"このお客さんは分かってるな"と思わせられるとの事( *´艸)

⑥メバルにはポン酢で、刻んだ山菜(コシアブラとシドケ)が旨さを引き立てる。こんなに多くの白身魚を味わえるとは、なんという幸運。

⑦高級魚の甘鯛、ウロコもパリッと揚がってとても旨い。器は仙北市角館の｢白岩焼｣。ちなみに普段は大仙市南楢岡の｢楢岡焼｣。器にもこだわりが。

⑧実は、雲丹の最も旨い食べ方は天ぷらなのでは…と思わせる一品。雲丹が熱いというのもカルチャーショックだが、これは本当にハマる。家で揚げるのは到底無理、これがプロの技。

⑨旬の野菜、断面も美しい。オクラ好きなので嬉しい。

⑩茄子は"とにかく熱いので、多めのつゆに長く潜らせてからどうぞ"とのアドバイス。口中でとろける旨さ。

⑪江戸前穴子、目の前で切ってくれるパフォーマンスも盛り上がる、個人的には天ぷらネタ１位(^o^)/

⑫白海老が頂けるとはラッキー。軽いサクサク食感だが味はしっかり。

⑬地元のアスパラはまさに旬、穂先と根元は当然揚げ時間も異なってくる。穂先は安定の瑞々しさ。

⑭アスパラの根元は家庭で茹でると芯が残りがち。店主の繊細な揚げの技術で、甘味を感じるベストな状態に。

追加1:旬の根曲がり竹。天ぷらで頂く機会はほとんどない。熱々で旨くて大満足。

追加2:西洋玉葱のペコロス。断面が実に美しい、外側はホクホクだが中心部は火が入り切らない絶妙な状態で、瑞々しく甘味を感じる。小さな玉葱だが、味の濃さと満足感が半端ない。

⑮芝海老が沢山入ってるのは勿論、細かく切った根曲がり竹も！嬉しい誤算。漬物も味噌汁も間違いない旨さ。

⑯デザートまで見事、揚げ物を食べ続けてきた口の中をサッパリとした甘さが包み込む。

魚も野菜も、衣を付けて揚げるだけで、ここまで旨さが引き出されるものなのか…という事実に驚かされます。値段は、はっきり言って高いのですが、一度味わってしまうと、また｢みかわ｣さんに行くまで頑張ろうという気持ちになれます。接客も行き届いており、本当に気持ち良く過ごせます。皆さん是非d=(^o^)=b

①車海老

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②車海老の大葉巻き

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③車海老の頭

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④鱚(キス)秋田産

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⑤メゴチ

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⑥メバル

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メバル用のポン酢(刻んだ山菜入り)

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⑦秋田産甘鯛､器は仙北市角館の｢白岩焼｣

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⑧雲丹大葉巻き

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⑨秋田産オクラ

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⑩茄子

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⑪穴子

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⑫白海老

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⑬秋田産アスパラ穂先

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⑭アスパラ根元

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追加1:根曲がり竹

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追加2:玉葱(ペコロス)

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⑮芝海老かき揚げ天丼

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⑯あまおう苺シャーベット

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2022/06/01 更新

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1回目

行った2016/11 訪問

2016/11/09 更新

ks1828さんが投稿した秋田てんぷらみかわ（秋田/秋田）の口コミ詳細

秋田てんぷらみかわ秋田/天ぷら

ジャンルから探す

予算

営業時間

ks1828さんが投稿した秋田 てんぷら みかわ（秋田/秋田）の口コミ詳細

秋田 てんぷら みかわ秋田/天ぷら

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備

ks1828さんが投稿した秋田てんぷらみかわ（秋田/秋田）の口コミ詳細

秋田てんぷらみかわ秋田/天ぷら